Cag Kebab is the doner you need to try when in Turkey. It is something that will be difficult to find outside of the country. It is commonly known as horizontal doner because it is roasted over a wood fire on a horizontal rotisserie. It is made with the boneless lamb ribs and boneless leg of lamb meat, resulting in a different taste to your usual doner kebab.
Originally from the Erzurum and Artvin provinces and some Ottoman sources claim this came before the more common doner. Bookmark this, save this, remember this: it may well be the best meal you have!
Şehzade Cağ Kebap
This is THE place to try this dish in Istanbul. Minutes away from the Egyptian Spice Market, it is perfectly located for a mid or post shopping meal. Also, make sure you take the sides and salads they come round with. I’ve seen and heard of some rejecting them due to them thinking they are trying to rip you off, but it’s a must and that is why they come round with it. Ensure your bite includes all the elements – you will not regret it. Without these sides and salads (especially the onion) the dish isn’t the same and it can border on being a bit meaty.
Where to try it in London?
Aziziye Restaurant on Stoke Newington Road does Cag Kebab.
Getting There:
Google Maps Location link: click here
